Basil Risotto

Wash and prepare basil leaves and vegetables thoroughly.

Heat olive oil in a pan and sauté chopped onions.

Add rice and cook until it turns translucent.

Pour in white wine and simmer until the alcohol evaporates.

Add broth gradually, stirring the rice as it cooks.

Once the rice is cooked, add basil pesto and Parmesan cheese.

Season with salt and pepper to taste.

Serve on a plate and garnish with basil leaves.